Isolation and Characterization of Lactic Acid Bacteria from Fermented Foods

被引：5
|
作者：
Bansal, Sangita [1 ]
Singh, Apoorva [1 ]
Mangal, Manisha [1 ]
Sharma, Satish K. [1 ]
机构：
[1] Cent Inst Post Harvest Engn Proc CIPHET Ludhiana, Div Food Grains & Oilseeds Proc, Ludhiana, Punjab, India
来源：
VEGETOS | 2013年 / 26卷 / 02期
关键词：
Lactic acid bacteria; fermented food; Lactobacillus; Streptococcus; probiotics;
D O I：
10.5958/j.2229-4473.26.2.092
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
This study was conducted in order to obtain strains of lactic acid bacteria from potential food samples. Nineteen strains of Lactic Acid Bacteria (LAB) were isolated from various food samples. Primary characterization of isolates was done macromorphologically and micromorphologically. Out of 13 samples, 19 different bacteria were isolated of which micromorphologically 9 were cocci, 7 were bacilli and 3 were coccobacilli. Further characterization was done by various physiological and biochemical tests. On the basis of these tests, 19 lactic acid bacteria isolates identified were 04 Enterococci spp. Including 01 Enterococcum faecium, 05 Streptococci spp. Including 02 Streptococcus infantarius, 10 Lactobacilli out of which 04 were tentatively characterized as L. fermentum, 2 as L. brevis, 3 as L. lactis and 1 as L. delbruckii.
引用
收藏
页码：325 / 330
页数：6
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